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Wednesday, March 4, 2015

Contrary to popular belief, Sriracha sauce was not an invention or brand coined by its California based producer, Huy Fong. While the brand Sriracha has become generically used like Coke and Tabasco, and its red plastic squeeze bottle & green cap iconic- the true origin of this sauce is Thailand. That's right, Sriracha hot sauce was invented in the town of Sriracha, Thailand by the Panich family. Unfortunately, the family missed the boat and did not capitalize on global distribution and trademarking like Huy Fong.Rogue Brewery, out of Oregon, known for its prolific limited production craft beer has hit a home run in its unlikely collaboration with the Huy Fong Sriracha sauce factory. The stout is very drinkable (5.7% ABV) with just a bit of zesty kick in the aftertaste. Supply is very limited, in fact we were only allocated one case, so this unique brew doesn't come cheap at $25 per 750 ml bottle! Should you order one? Sriracha + beer, why wouldn't you? A second, maybe not. But at least you'll have a nifty souvenir bottle and conversation starter to share with friends! No one ever said chasing spicy Thai food with spicy Thai inspired beer was a bright idea- but you only live once! The original Thai version, produced in the beach town of Sriracha, just outside of Bangkok, Thailand:

Monday, January 26, 2015

Hello friends! Check out our latest write-up in the current issue of Arlington Magazine. Food writer Jessica Strelitz profiles 12 local time-tested restaurants that have become beloved dining institutions. Duangrat's Thai Restaurant was established by Ed & Pookie Duangrat in 1987 and has been managed by second generation owner/ operator Eddie Duangrat since 1997. The key to our longevity and success is that our restaurant is first and foremost, a "labor of love". Read more here: http://www.arlingtonmagazine.com/January-February-2015/Family-Restaurants-Arlington-Falls-Church-McLean/